I’m a self-confessed bun junkie. Little parcels stuffed full of goodies remind me of my childhood. Most Sundays you’d find my whole family packed into my auntie’s restaurant, chowing down bun after bun. Asian buns are the equivalent of the English sandwich and this is my fiery take on everyone’s favourite salad, coleslaw.
You Will Need
Preheat the oven to 190°C/375˚F/Gas mark 5. Cover the duck legs as thoroughly as possible with half of the hoisin sauce. Place the coated legs on a baking tray lined with baking paper and cook in the oven for 25 minutes, by which time they should have darkened slightly in colour and be completely cooked through. Remove from the oven and leave to cool to room temperature.
Meanwhile, mix together the mayonnaise, wasabi and vinegar. The mayonnaise should turn a satisfying light green colour. Place the shredded cabbage, chillies, spring onions and carrots in a bowl. Dollop on the fiery mayonnaise and mix until all of the vegetables are lightly coated.
Use your fingers or a couple of forks to pull the meat from the duck legs. Fill the buns with duck, coleslaw, cucumber and the remaining hoisin sauce. It will get messy.